Restaurant Style Kadai Paneer Recipe

Today we have a recipe of Kadai Paneer for our vegetarian friends. India is a paradise for vegetarians. Personally, I find that the best vegetarian recipes are found in the repertoire of Indian cuisine. No other cuisine in the world fails to offer such a wide range of possibilities for vegetarians. Knowing that India has a large majority of Hindus, Jains, and Buddhists, the country really offers you the best vegetarian recipes.

In Europe, when you ask for a vegetarian dish in a restaurant or a snack, the result is not impressive. It is annoying to see a plate of salad or raw vegetables mixed in a small vinaigrette or mayo type sauce, tartar or cocktail. In India, on the other hand, it is a palate that is offered to us from aloo parantha, pav bhaji, dal makhani, aloo gobi, palak Paneer, Gobi Manchurian, Kashmiri dum aloo, bhindi masala, and from the south India are the unmistakable idli sambar and Rava dosa. The list is long, very long!

So I decided to offer vegetarian recipes from time to time. In the end, even carnivores will discover delicious dishes that are even better for their health. Pronounced as Karai paneer, a Kadai is a kind of cast iron wok, and so quite simply it's a Paneer dish cooked in a wok with cheese and a mix of red and green chilies, peppers, tomatoes, ginger, coriander and other Indian spices. The Paneer is an Indian cheese similar to cottage cheese, but with little flavor and almost never eaten alone.

It is a very easy recipe, where you do not need many ingredients. I love the colors of this dish. If you like paneer, this dish is for you, to be served with chapati. The Kadai paneer is a spicy and tasty recipe, whose base is the paneer, a fresh cheese that can also be substituted for tofu. It can have a solid consistency, or more liquid, similar to a soup.

How to cook Indian kadhai paneer?




Preparation Time: 10 mins
Cooking time: 20 mins
Servings: 4 servings
Calories per serving: 95 calories per 100 gms


Ingredients:

100 gm paneer
1 capsicum
1 onion
2 tomatoes
1 tsp ginger
1 tsp red chili powder
2 bay leaves
4 cloves
1 piece cinnamon
4 tbsp clarified butter
1 tsp turmeric powder
1 tsp coriander powder
1 tsp fenugreek leaves
2 green chilies
2 cloves garlic
1 tsp cumin seeds
Salt to taste
Coriander leaves

Recipe Method:

Slice the paneer and capsicum into thin long strips. Grind onion, tomato, ginger, garlic and green chilies. Mince cloves and cinnamon.

Heat clarified butter in a pan. Add bay leaf, cloves, fenugreek, cinnamon, turmeric, cumin, red chili powder, and coriander. Then add the tomato paste. Continue cooking it on medium flame till oil begins to separate.

Add paneer, capsicum pieces, and salt. Cook on low flame. When the capsicum is done put off the flame. Take off the fire. Garnish with coriander leaves on top and serve hot.

Serve with naan or parathas.